ES2268185T5 - Nuevo procedimiento de panificación para panes de tipo francés con gusto a fermento - Google Patents

Nuevo procedimiento de panificación para panes de tipo francés con gusto a fermento Download PDF

Info

Publication number: ES2268185T5
Authority: ES; Spain
Prior art keywords: weight; parts; flour; dough; bakery
Prior art date: 2002-04-12
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired - Lifetime

Application number

ES03005185.8T

Other languages

English (en)

Spanish (es)

Other versions

ES2268185T3 (es

Inventor

Hubert Maitre

Jean-Jacques Muchemblend

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Lesaffre et Cie SA

Original Assignee

Lesaffre et Cie SA

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

2002-04-12

Filing date

2003-03-07

Publication date

2015-08-31

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=28052285&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2268185(T5) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

2003-03-07 Application filed by Lesaffre et Cie SA filed Critical Lesaffre et Cie SA

2007-03-16 Application granted granted Critical

2007-03-16 Publication of ES2268185T3 publication Critical patent/ES2268185T3/es

2015-08-31 Publication of ES2268185T5 publication Critical patent/ES2268185T5/es

2023-03-07 Anticipated expiration legal-status Critical

Status Expired - Lifetime legal-status Critical Current

Links

238000000034 method Methods 0.000 title claims abstract description 50
235000008429 bread Nutrition 0.000 title claims abstract description 45
235000013312 flour Nutrition 0.000 claims abstract description 126
238000000855 fermentation Methods 0.000 claims abstract description 99
230000004151 fermentation Effects 0.000 claims abstract description 99
241000209140 Triticum Species 0.000 claims abstract description 49
235000021307 Triticum Nutrition 0.000 claims abstract description 48
235000013339 cereals Nutrition 0.000 claims abstract description 42
238000002360 preparation method Methods 0.000 claims abstract description 38
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
238000004898 kneading Methods 0.000 claims abstract description 15
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
235000010323 ascorbic acid Nutrition 0.000 claims abstract description 13
229960005070 ascorbic acid Drugs 0.000 claims abstract description 13
239000011668 ascorbic acid Substances 0.000 claims abstract description 13
108010068370 Glutens Proteins 0.000 claims abstract description 12
235000021312 gluten Nutrition 0.000 claims abstract description 12
150000003839 salts Chemical class 0.000 claims abstract description 11
102000004190 Enzymes Human genes 0.000 claims abstract description 9
108090000790 Enzymes Proteins 0.000 claims abstract description 9
OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims abstract description 9
229920006395 saturated elastomer Polymers 0.000 claims abstract description 3
239000000203 mixture Substances 0.000 claims description 32
238000009472 formulation Methods 0.000 claims description 18
230000000694 effects Effects 0.000 claims description 17
238000003801 milling Methods 0.000 claims description 14
238000010411 cooking Methods 0.000 claims description 12
238000004519 manufacturing process Methods 0.000 claims description 12
235000015099 wheat brans Nutrition 0.000 claims description 12
238000001035 drying Methods 0.000 claims description 10
150000004671 saturated fatty acids Chemical class 0.000 claims description 10
235000003441 saturated fatty acids Nutrition 0.000 claims description 10
108010065511 Amylases Proteins 0.000 claims description 9
102000013142 Amylases Human genes 0.000 claims description 9
235000019418 amylase Nutrition 0.000 claims description 9
239000004382 Amylase Substances 0.000 claims description 7
229940088598 enzyme Drugs 0.000 claims description 7
108010002430 hemicellulase Proteins 0.000 claims description 6
108010015776 Glucose oxidase Proteins 0.000 claims description 5
230000002255 enzymatic effect Effects 0.000 claims description 5
235000019420 glucose oxidase Nutrition 0.000 claims description 5
239000004366 Glucose oxidase Substances 0.000 claims description 4
102000004882 Lipase Human genes 0.000 claims description 4
108090001060 Lipase Proteins 0.000 claims description 4
239000004367 Lipase Substances 0.000 claims description 4
102000015439 Phospholipases Human genes 0.000 claims description 4
108010064785 Phospholipases Proteins 0.000 claims description 4
229940116332 glucose oxidase Drugs 0.000 claims description 4
229940059442 hemicellulase Drugs 0.000 claims description 4
235000019421 lipase Nutrition 0.000 claims description 4
ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 3
238000001816 cooling Methods 0.000 claims description 2
238000013021 overheating Methods 0.000 claims description 2
102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 claims 1
108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 claims 1
238000007493 shaping process Methods 0.000 abstract description 2
235000014113 dietary fatty acids Nutrition 0.000 abstract 1
229930195729 fatty acid Natural products 0.000 abstract 1
239000000194 fatty acid Substances 0.000 abstract 1
150000004665 fatty acids Chemical class 0.000 abstract 1
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
230000001105 regulatory effect Effects 0.000 description 12
235000019568 aromas Nutrition 0.000 description 7
235000014655 lactic acid Nutrition 0.000 description 6
239000004310 lactic acid Substances 0.000 description 6
230000036571 hydration Effects 0.000 description 5
238000006703 hydration reaction Methods 0.000 description 5
238000004513 sizing Methods 0.000 description 5
102000004139 alpha-Amylases Human genes 0.000 description 4
108090000637 alpha-Amylases Proteins 0.000 description 4
230000018044 dehydration Effects 0.000 description 4
238000006297 dehydration reaction Methods 0.000 description 4
239000002245 particle Substances 0.000 description 4
235000000346 sugar Nutrition 0.000 description 4
241000894006 Bacteria Species 0.000 description 3
230000000903 blocking effect Effects 0.000 description 3
239000006071 cream Substances 0.000 description 3
239000000835 fiber Substances 0.000 description 3
235000013305 food Nutrition 0.000 description 3
239000004615 ingredient Substances 0.000 description 3
238000004321 preservation Methods 0.000 description 3
235000018102 proteins Nutrition 0.000 description 3
102000004169 proteins and genes Human genes 0.000 description 3
108090000623 proteins and genes Proteins 0.000 description 3
239000000126 substance Substances 0.000 description 3
101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 2
235000010469 Glycine max Nutrition 0.000 description 2
GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
244000046052 Phaseolus vulgaris Species 0.000 description 2
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
239000002671 adjuvant Substances 0.000 description 2
229940024171 alpha-amylase Drugs 0.000 description 2
229940025131 amylases Drugs 0.000 description 2
239000002956 ash Substances 0.000 description 2
230000000295 complement effect Effects 0.000 description 2
230000007547 defect Effects 0.000 description 2
238000001033 granulometry Methods 0.000 description 2
238000003303 reheating Methods 0.000 description 2
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
108010059892 Cellulase Proteins 0.000 description 1
235000002918 Fraxinus excelsior Nutrition 0.000 description 1
CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
235000019764 Soybean Meal Nutrition 0.000 description 1
230000002378 acidificating effect Effects 0.000 description 1
239000000654 additive Substances 0.000 description 1
235000015173 baked goods and baking mixes Nutrition 0.000 description 1
235000012813 breadcrumbs Nutrition 0.000 description 1
229940041514 candida albicans extract Drugs 0.000 description 1
229940106157 cellulase Drugs 0.000 description 1
239000004464 cereal grain Substances 0.000 description 1
230000001055 chewing effect Effects 0.000 description 1
230000001934 delay Effects 0.000 description 1
230000006866 deterioration Effects 0.000 description 1
230000007613 environmental effect Effects 0.000 description 1
235000010037 flour treatment agent Nutrition 0.000 description 1
239000008187 granular material Substances 0.000 description 1
229940116364 hard fat Drugs 0.000 description 1
229910052500 inorganic mineral Inorganic materials 0.000 description 1
235000010445 lecithin Nutrition 0.000 description 1
239000000787 lecithin Substances 0.000 description 1
229940067606 lecithin Drugs 0.000 description 1
239000000463 material Substances 0.000 description 1
244000005700 microbiome Species 0.000 description 1
239000011707 mineral Substances 0.000 description 1
239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
150000003904 phospholipids Chemical class 0.000 description 1
239000000843 powder Substances 0.000 description 1
230000002035 prolonged effect Effects 0.000 description 1
230000000717 retained effect Effects 0.000 description 1
239000011780 sodium chloride Substances 0.000 description 1
239000007787 solid Substances 0.000 description 1
239000004455 soybean meal Substances 0.000 description 1
150000008163 sugars Chemical class 0.000 description 1
235000011845 white flour Nutrition 0.000 description 1
239000012138 yeast extract Substances 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Microbiology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

ES03005185.8T 2002-04-12 2003-03-07 Nuevo procedimiento de panificación para panes de tipo francés con gusto a fermento Expired - Lifetime ES2268185T5 (es)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
FR0204641A FR2838297B1 (fr)	2002-04-12	2002-04-12	Nouveau procede de panification pour pains de type francais a gout levain
FR0204641		2002-04-12

Publications (2)

Publication Number	Publication Date
ES2268185T3 ES2268185T3 (es)	2007-03-16
ES2268185T5 true ES2268185T5 (es)	2015-08-31

Family

ID=28052285

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
ES03005185.8T Expired - Lifetime ES2268185T5 (es)	2002-04-12	2003-03-07	Nuevo procedimiento de panificación para panes de tipo francés con gusto a fermento

Country Status (5)

Country	Link
EP (1)	EP1352564B2 (de)
AT (1)	ATE332643T1 (de)
DE (1)	DE60306705D1 (de)
ES (1)	ES2268185T5 (de)
FR (1)	FR2838297B1 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE10347250A1 (de) *	2003-10-08	2005-05-04	Panadoro Group Ag Zug	Vorteigkonzentrat für Weizen- und Mischbrote
FR2865902B1 (fr)	2004-02-10	2007-09-07	Lesaffre & Cie	Agent exhausteur de gout
CH704731B1 (fr) *	2011-03-21	2016-11-15	Pouly Aimé	Procédé de fabrication de pain.
CN114515106A (zh) *	2022-02-28	2022-05-20	广东美的厨房电器制造有限公司	面食的制作方法、装置、可读存储介质和烹饪设备

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR2690813B1 (fr) *	1992-06-29	1995-07-28	Lesaffre & Cie	Agent d'amelioration de panification et procede le mettant en óoeuvre.
ZA94543B (en) *	1993-02-03	1995-07-26	Unilever Plc	Bread improver compositions
DE4344107A1 (de) *	1993-12-23	1995-06-29	Boehringer Ingelheim Backmitte	Backvormischung für Vollkorn-Mehrkorn-Ölsaaten-Brote
FR2726434A1 (fr) †	1994-11-04	1996-05-10	Gist Brocades France Sa	Agent anti-cloquage pour la fabrication de pains
EP0727143B1 (de) *	1995-02-20	2000-10-04	Unilever N.V.	Roggemehl-enthaltender Backverbesserer
FR2744729B1 (fr) *	1996-02-08	1998-04-10	Lesaffre & Cie	Nouvelles levures de panification sensibles au froid
FR2777161B1 (fr) †	1998-04-08	2000-06-02	Moulins Soufflet	Utilisation de lipase comme agent anti-cloquage dans la fabrication de pain en pousse controlee et composition ameliorante a base de lipase

2002
- 2002-04-12 FR FR0204641A patent/FR2838297B1/fr not_active Expired - Lifetime
2003
- 2003-03-07 AT AT03005185T patent/ATE332643T1/de not_active IP Right Cessation
- 2003-03-07 DE DE60306705T patent/DE60306705D1/de not_active Expired - Lifetime
- 2003-03-07 ES ES03005185.8T patent/ES2268185T5/es not_active Expired - Lifetime
- 2003-03-07 EP EP03005185.8A patent/EP1352564B2/de not_active Expired - Lifetime

Also Published As

Publication number	Publication date
EP1352564B1 (de)	2006-07-12
ATE332643T1 (de)	2006-08-15
EP1352564B2 (de)	2015-06-24
DE60306705D1 (de)	2006-08-24
FR2838297A1 (fr)	2003-10-17
FR2838297B1 (fr)	2005-06-17
EP1352564A3 (de)	2003-10-29
EP1352564A2 (de)	2003-10-15
ES2268185T3 (es)	2007-03-16

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